Sunday, February 15, 2009

Pot Roast with Rich Tomato Gravy

We skipped the browning step. The meat was so tender it just fell apart. It was absolutely delicious and very easy. Serve with mashed potatoes.


3-4 lbs beef roast or cross-rib roasts or rump roast, about
1 tablespoon vegetable oil
2 onions, thinly sliced
3 stalks celery, thinly sliced
3 large carrots, peeled and cut into 1/2 inch cubes
2 garlic cloves, minced
1 teaspoon dry mustard
1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/4-1/2 teaspoon cracked black peppercorns
2 tablespoons flour
1 (10 3/4 ounce) can condensed tomato soup
1 (14 ounce) can condensed beef broth (undiluted)
1 tablespoon worcestershire sauce


1 Pat roast dry with paper towel.
2 In a skillet, heat oil over medium-high heat.
3 Add roast and cook, turning, until brown on all sides, about 7 to 10 minutes.
4 Transfer to slow cooker.
5 Reduce heat to medium.
6 Add onions, celery and carrots to pan and cook, stirring, until vegetables are softened.
7 Add garlic, mustard, thyme, salt and pepper and cook, stirring, for 1 minute.
8 Sprinkle mixture with flour and stir.
9 Add tomato soup and beef broth and cook, stirring, until thickened.
10 Stir in Worcestershire sauce.
11 Pour mixture over roast, cover and cook on LOW for 10 to 12 hours or on HIGH for 5 to 6 hours, until meat is very tender.
12 Remove roast from slow cooker and place on serving platter.
13 Pour sauce over roast or serve in a separate sauce boat.

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